Prep 20 mins
Cook 25 mins
It's Chocolatey-Peanut Buttery deliciousness!!!
- 236.59 ml butter, melted
- 236.59 ml unsweetened cocoa
- 473.18 ml sugar
- 4 eggs
- 14.78 ml vanilla
- 236.59 ml flour
- 2.46 ml salt
- 236.59 ml Reese's Peanut Butter cups, chopped
- 59.14 ml peanut butter
- 118.29 ml chocolate chips
- Preheat oven to 350 degree F.
- Grease two 8 inch circular pans and line with parchment.
- In a bowl, combine melted butter and cocoa and stir until cocoa has dissolved.
- Add sugar and stire until well-combined.
- Add eggs and continue to mix well.
- Fold in vanilla, flour and salt.
- Fold in chopped Reese’s peanut butter cups.
- Divide between the pans and bake for approximately 25 minutes.
- Allow to cool and remove from pan.
- Spread 1/4 cup peanut butter over one layer and top with the second layer.
- Melt the chocolate and drizzle over the cake.
I actually found this recipe on a baking blog that I frequently read, www.mybakingaddiction.com, but I thought I'd see if it was here, and here it is! I used 10 regular-sized Reese's cups. This recipe is missing the glaze. For mine, I changed it up a bit (what was on mybakingaddiction), and I combined 3 Tablespoons peanut butter, 1/4 cup confectioner's sugar, 1/2 teaspoon vanilla extract, and 1/2 cup heavy cream, and I whipped it until it was at about soft peaks, and spread it on top, letting some "drip" down the side. Instead of just meting chocolate chips, I made half a recipe of ganache (#97213), and piped it on the top just using a ziploc baggie. This turned out to be a very nice looking torte, perfect for the company we had, and VERY rich. It's like brownie batter, and cooks up like brownies too. I froze the leftovers we had, in slices, so we can take a slice out at a time. Thanks for posting this!